Butter Pecan Pound Cake: A Rich, Toasted Southern Treasure

This Butter Pecan Pound Cake is the epitome of old-fashioned, soul-warming dessert perfection. Imagine a cake with a dense, velvety-soft crumb, a deeply rich and buttery flavor, and a generous ribbon of toasted, caramelized pecans running through every single slice.

Butter Pecan Pound Cake is crust is a delicate, golden-brown shell that gives way to an impossibly tender interior. This is more than just a cake; it’s a slice of Southern hospitality, a labor of love that fills your home with an aroma so divine, it promises pure comfort in every bite.

WHY YOU WILL LOVE THIS BUTTER PECAN POUND CAKE

You will fall in love with this Butter Pecan Pound Cake for the simplest, most delicious reasons.

• Firstly, this Butter Pecan pound cake has an unparalleled texture, dense yet tender, moist yet substantial, exactly what a perfect pound cake should be.
• Secondly, the flavor of brown butter and toasted pecans is a match made in heaven, creating a nutty, toasty, and deeply comforting taste that is both elegant and homey.
• Furthermore, it’s a spectacular make-ahead dessert that actually tastes better the next day, making it perfect for entertaining.
• Finally, it’s a timeless classic that requires no fancy frosting or decorations to shine; its beautiful, craggy top and simple elegance are all it needs.

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WHAT YOU WILL NEED

Quality ingredients and a little patience for browning the butter make all the difference here.

For the Toasted Butter Pecans:

• Pecans: 1 ½ cups of pecan halves or pieces. We’ll toast them for maximum flavor.
• Unsalted Butter: 4 tablespoons, used to toast the pecans and create the base flavor.

For the Pound Cake Batter:

• Unsalted Butter: 3 sticks (1 ½ cups), softened to room temperature. This is the heart of the cake.
• Granulated Sugar: For sweetness and structure.
• Light Brown Sugar: This is the secret weapon! It adds a subtle molasses note and moisture that complements the pecans perfectly.
• Eggs: 6 large eggs, at room temperature. This is classic for pound cake.
• All-Purpose Flour: The foundation.
• Baking Powder: Just a teaspoon for a slight lift.
• Salt: To balance the immense sweetness.
• Sour Cream: The key to an ultra-moist, tender crumb with a slight tang.
• Vanilla Extract: For warm flavor.
• Almond Extract (Optional): Just ¼ teaspoon enhances the nutty flavor beautifully.

TOOLS YOU WILL WANT

You will need a 10-12 cup Bundt pan or tube pan, a skillet, a stand mixer or electric hand mixer, a medium bowl, a whisk, and a spatula. A brush for greasing the pan is also helpful.

HOW TO MAKE THIS BUTTER PECAN POUND CAKE

Follow these Butter Pecan Pound Cake steps carefully for a flawless, stunning cake.

Toast the Pecans & Brown the Butter

1. First, preheat your oven to 325°F (165°C). This lower temperature is key for even baking.
2. In a skillet over medium heat, melt 4 tablespoons of butter. Add the pecans and cook, stirring frequently, for 5-7 minutes until the butter browns and the pecans are fragrant and toasted. Pour the entire mixture (butter and nuts) into a bowl to cool completely. This buttery, toasty flavor is the soul of the cake.

Prepare the Pan

1. Generously grease your Bundt pan with butter (or baking spray with flour). In every single crevice. Then dust lightly with flour, tapping out the excess. This is non-negotiable for a clean release.

Make the Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for a full 5-7 minutes. It should be extremely pale and fluffy.
3. Add the eggs one at a time, beating well after each addition and scraping the bowl down. Mix in the vanilla and almond extract.
4. With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix only until just combined.
5. By hand, gently fold in the cooled butter pecans and any butter from the bowl.

Bake and Cool

1. Spoon the thick batter into your prepared pan and smooth the top.
2. Bake for 75-90 minutes. The cake is done when a long skewer inserted near the center comes out clean, the top is golden brown, and the cake pulls away slightly from the sides of the pan.
3. Let the cake cool in the pan on a wire rack for 25 minutes. Then, carefully invert it onto the rack to cool completely.

TIPS AND TRICKS FOR PERFECT BUTTER PECAN POUND CAKE

I want to share my grandmother’s secrets for a perfect Butter Pecan Pound Cake. Creaming the butter and sugars for a full 5-7 minutes is the most important step for texture; it incorporates air and creates that fine crumb. Furthermore, ensure all your ingredients are at room temperature to encourage a smooth, emulsified batter that bakes evenly.

For the cleanest release from a Bundt pan, use a pastry brush to coat every nook with solid softened butter, then dust with flour. Do not test the cake for doneness before the 75-minute mark to prevent it from falling.

VARIATIONS YOU WILL ACTUALLY TRY

This Butter Pecan Pound Cake recipe is a fantastic foundation. For a Butter Pecan Praline Cake, make a simple praline glaze with brown sugar, butter, cream, and pecans to drizzle over the cooled cake. For a Maple Butter Pecan version, replace the vanilla extract with pure maple syrup and add a maple glaze. You can also bake this in two loaf pans for easier gifting; reduce the baking time to 55-65 minutes.

MAKE-AHEAD, STORAGE & FREEZING

This Butter Pecan Pound Cake is a dream for planners. You can store the fully cooled cake, tightly wrapped in plastic wrap, at room temperature for 3-4 days or in the refrigerator for up to a week. It freezes exceptionally well for up to 3 months. Wrap the whole cake or individual slices tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cake is dry, it was likely over-baked. Use an oven thermometer and test at the earliest doneness time. If my cake stuck to the pan, the pan wasn’t greased and floured thoroughly enough. If the pecans sank, they were too warm or finely chopped when folded in; ensure they are completely cool. If the top cracked, that’s normal and desirable for a classic pound cake! It’s a sign of a proper crust.

SERVING SUGGESTIONS

This Butter Pecan Pound Cake needs no adornment, but a light dusting of powdered sugar is elegant. For a decadent treat, serve a slice slightly warmed with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. It’s the perfect companion to a strong cup of coffee or a glass of cold milk.

NUTRITION NOTES

This Butter Pecan Pound Cake is a rich, celebratory dessert in the grandest tradition. For a slightly lighter version, you can use full-fat Greek yogurt in place of the sour cream, but the tang and texture will vary slightly.

MY STORY: WHY I ADORE THIS BUTTER PECAN POUND CAKE

This Butter Pecan Pound Cake recipe is written in my mother’s handwriting on a stained index card labeled “The Best.” It was her signature cake for every church supper, funeral, and family reunion. I remember the sacred quiet of the kitchen while it baked for what felt like an eternity, the nutty perfume promising something extraordinary.

The first slice was always hers, enjoyed with a sigh of satisfaction after the hard work was done. Baking it now is my act of remembrance and connection. It’s a taste of her love, and that is the most precious ingredient of all.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Butter, eggs, and sour cream are at room temperature.
• Pecans are toasted and cooled completely.
• Oven is preheated to 325°F (165°C).
• Bundt pan is meticulously greased and floured.

BUTTER PECAN POUND CAKE FAQS